Sali":1oaya3fo said:
As someone who has never made jerky before (me), I'd LOVE your recipe for bunny jerky!
heritage":1oaya3fo said:
Errrrr... recipe?
Once again, we run into the "MSD just wings it" recipe wall.
Recently I have been "cheating" and using a Teriyaki marinade as a base. (My base used to be soy sauce, red wine, brown sugar, honey, crushed garlic, and pepper.)
To the cheater marinade add crushed garlic, pepper, mustard, brown sugar (or honey or molasses), diced onions, red pepper flakes, etc. Basically whatever flavors you prefer...
Marinate the belly flaps for at least 12 hours. I have left them marinating as long as 72 hours (maybe more) with no ill effects.
To dry the flaps, place them on a rack above a cookie sheet lined with foil to catch the drippings. Set the oven at about 200 to 225 degrees.
Drying time will vary according to the thickness of the belly flaps, but will probably take at least 8 hours or more.
The "jerky" that we eat as a snack today is nothing at all like traditional jerky, and will not store over the long term if it is not refrigerated. (Since it is impossible to keep any but the most dedicated Vegan away from rabbit jerky, long time storage is a moot point.)
True "jerky" was thoroughly dried out, had little or no fat content, and was meant to be added to soups or stews in order to absorb enough moisture so it could be eaten.
